Cooking a Good Everything Else
03-21-2018
, 08:34 AM
03-21-2018
, 10:13 AM
@yim @da_nit, thanks as always. Improving the banh mi was a lot of fun as was coming up with some original flavor/texture combinations that wouldn't desecrate the sandwich or offend any banh mi snobs.
Zucchini francese banh mi (fried zucchini, spicy garlic hummus spread, pickled veg, cucumbers, baby spinach) solidly in my top 8 sandwiches right now. Crispy, crunchy, succulent, salty, sweet, sour, spicy... Might have to vote for it in the brackets because this sandwich ****s all over any cheesesteak I've ever had
.
Zucchini francese banh mi (fried zucchini, spicy garlic hummus spread, pickled veg, cucumbers, baby spinach) solidly in my top 8 sandwiches right now. Crispy, crunchy, succulent, salty, sweet, sour, spicy... Might have to vote for it in the brackets because this sandwich ****s all over any cheesesteak I've ever had
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03-21-2018
, 03:21 PM
Made some double fried chips during today’s snow day:
Did 4 min. at 275, rested, and 4 more at 375.
Crunchy outside, velvety inside. Also made my own fry seasoning: Salt, pepper, sugar, cayenne, paprika, garlic powder.
Did 4 min. at 275, rested, and 4 more at 375.
Crunchy outside, velvety inside. Also made my own fry seasoning: Salt, pepper, sugar, cayenne, paprika, garlic powder.
03-21-2018
, 05:02 PM
03-22-2018
, 04:41 PM
Made NY and Detroit style pizza's for lunch.
A little 9" personal NY pie from the extra dough while waiting for bigger ones to cook
Detroit style, sauce goes on after cooking. I dusted the sides of the pan with extra parmesan cheese before spreading the dough. Came out great.
A little 9" personal NY pie from the extra dough while waiting for bigger ones to cook
Detroit style, sauce goes on after cooking. I dusted the sides of the pan with extra parmesan cheese before spreading the dough. Came out great.
03-22-2018
, 10:48 PM
Dinner tonight: Seared tuna, sous vide carrot, beet hummus, chimichurri, turquoise cabbage.
Not a great pic but I really like the colors here. Beet hummus is so pretty and works well with the chimi. Plating needs work. Sear on the tuna is weak and I could be bothered to slice it next time.
Not a great pic but I really like the colors here. Beet hummus is so pretty and works well with the chimi. Plating needs work. Sear on the tuna is weak and I could be bothered to slice it next time.
03-23-2018
, 02:27 PM
trying to use the SV on more things. Pulled a flank steak from the freezer in the morning and by the evening it was still pretty frozen. So i sliced into 1'' pieces and threw it in with a soy/balsamic base marinade with some herbs, garlic and butter and put at 134.5 and went to bed. Total cook time ~8 hours.
Out of the bath
took out and seared in ghee
it was breakfast time so i made some hash browns and eggs
overcooked the eggs so i couldn't mash it all together like i like, but i wasnt really complaining
Out of the bath
took out and seared in ghee
it was breakfast time so i made some hash browns and eggs
overcooked the eggs so i couldn't mash it all together like i like, but i wasnt really complaining
